Rasberry-lemonade Brownies Recipe

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Rasberry-Lemonade Brownies

Chilly Butt

By
@chillybb

I've posted quite a few of my gramma's ziplock bag recipes. I thought it was time to take a few out of my mom and dad's ziplock and give 'em a try.

Enjoy~


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Serves:

makes 16 brownies

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
raspberry-lemonade frozen concentrate
2 tsp
cornstarch
1-2 tsp
sugar, optional
2 c
frozen raspberries
1-2 Tbsp
confectioners' sugar, optional
whipped cream

Directions Step-By-Step

1
Heat oven to 350 degrees. Grease a 9x9x2 pan, I always use cooking spray.
2
In a small sauce pan, thoroughly blend raspberry-lemonade concentrate with cornstarch. I add a little sugar, about a teaspoon or two, to make it a little sweeter. Heat until mixture thickens and boils, stirring occasionally. Remove from heat and cool slightly. Cool slightly, about 5 min. Pour glaze into prepared pan and distribute even to cover bottom of pan.
3
Prepare brownie mix, following package directions. Gently, pour batter over glaze, spreading evenly, be careful not to disturb glaze. Bake for 25-30 minutes or until brownies are done.
4
Cool pan completely before cutting. While brownies are cooling, I mash thawed raspberries in a bowl with a tablespoon or two of confectioners sugar, very delicious, and set aside. When cutting brownies, use a wet knife, repeatedly rinsing knife, as necessary, to keep crumbs from building up and tearing the brownies. Invert each brownie onto a plate and mashed raspberries and whipped.

Enjoy~

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids